356 EXPERlMEyTAL FARMS 



5 GEORGE v., A. 1915 

 DISPOSAL OF MILK. 



As previously reported, milk produced on the Central Experimental Farm 

 prior to the year 1911 was largely manufactured into butter, and the skim-milk fed to 

 calves and pigs. Aside from this, a small amount of milk and cream was sold daily 

 to the Farm employees. The manufacture of butter and utilization of the dairy 

 by-products for feeding purposes is continued on about the same scale as in previous 

 years. However, in the year 1911, it was found necessary to look for different 

 methods of disposal of the surplus milk, owing to the necessary increase in the size 

 of the herd, and in consequence experimental work along the lines of cheesemaking 

 was commenced. The following is a list of the methods which were utilized during 

 the past year for the disposal of the milk, and the prices realized on this product, 

 either in its raw or manufactured form. 



CREAM CHEESE. 



During the past year work was continued in the manufacture of soft cheeses, but 

 owing to a lack of facilities, the manufacture of Canadian Cheddar cheese in an 

 experimental way wa-s discontinued, awaiting the erection of the new dairy building. 

 For full particulars as' to the inanufacture of creani cheese, a pamphlet has been pre- 

 l)ared by this Division, being a slight remodelling of the methods described in the 

 annual report for the year 1911. 



These cream cheese are made daily, and are marketed 24 hours after manufacture. 

 Twenty pounds of milk, testing 4J per cent fat, to which is added four pounds of 

 cream, testing 20 i>er cent fat, makes fourteen cream cheese, weighing about 6 ount-es; 

 hence, by this method of manufacturing, 100 pounds of 4^ per cent milk will make 35 

 or 26 cheeses. These sell at 15 cents each retail and 11 cents wholesale, or realizing on the 

 milk from $3.80 to $5.40 per hundred pounds. Various methods of manufacturing 

 liave been exi^erimented with during the past three years, and even when using a 

 much richer cream, milk testing 4i per cent butter-fat will still realize over $3 jier 

 hundred pounds. The demand for this type of cheese is growing rapidly, and far 

 exceeds the possible output. Many inquiries h«ve come from private individuals 

 regarding the manufacture of this cheese, and it is to be hoped that any such who 

 have ready railway transportation will work up permanent markets in the Canadian 

 towns and cities. 



COULOMMIER CHEESE. 



This, too, is a very popular t;vT>e of soft cheese, which requires but little expendi- 

 ture for equipment and is easily made and ripened. For full particulars as to the manu- 

 facture of the same, a special pamphlet describing methods used on the Central 

 Experimental Farm has been written, to which readers are referred, as well as to 

 special bulletins published by the Dairy and Cold Storage Branch of the Department 

 cf Agriculture, Ottawa. 



One hundred pounds of milk, tes.ting 41- per cent butter-fat, according to the 

 methods which are being used on the Central Experimental Farm at the present time, 

 will make twenty Coulommier cheese, weighing about 16 ounces each. These are sold 

 on the local market for 15 cents each retail, and 11 cents wholesale; hence 100 pounds 

 of milk, testing 4i per cent fat, is marketed at from $2.20 1o $3 per hundred pounds. 



Work similar to the above in the manufacture of tlie soft cheeses is being started 

 vn many of the branch Farms, and it is to be hoped that in a few years a large amount 

 of data regarding these products and the marketing of the same mjay be available for 

 jiublication. 



Ottawa. 



